Eggplant Stuffed with Minced Meat and Feta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 2 onions)
- 2 cloves garlic
- 1 large can (s) pizza tomatoes
- 2 eggplant (s)
- a few stalks oregano or 1 - 2 teaspoons dried one
- 120 g feta cheese
- some vegetable broth
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel and finely dice onions and garlic. Heat some oil in a pan and sweat the cubes in it. Add the minced meat and fry until crumbly. Season with salt and pepper. Set aside 6 tablespoons of the pizza tomatoes, add the rest to the minced meat and stir in. Let simmer over low heat.
- Cut off the stalks of the aubergines and cut the aubergines in half lengthways. Carefully scoop out with a spoon and place in salt water until further processing so that they do not turn brown. Chop the hollowed out pulp and add to the minced meat mixture. Finely chop 2/3 of the oregano and also add to the pan. Possibly season again. Let it simmer again without the lid for approx. 20 minutes, it should no longer be liquid.
- Take the eggplants out of the water and dry them. Grease a baking dish and place the aubergines side by side. Fill in the mince. Crumble the feta and spread on top. Mix the vegetable stock with the 6 tablespoons of tomato liquid and pour onto the bottom of the baking dish.
- Bake in the oven preheated to 180 ° C for about 30 minutes. If the aubergines are not done yet, cover them if necessary so that the feta does not burn. This is a guideline, it depends on the size of the eggplant or the oven. It is best to test it more often.
- Arrange on plates and garnish with the remaining oregano.
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